white chocolate raspberry cream soda cake

How To Make white chocolate raspberry cream soda cake

• 1

  PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• 2

  BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• 3

  POUR batter in pan 9X13 glass dish and bake for 33 minutes.
• 4

  When cake is approximately 5 minutes from being done, begin the Jello mixture.
• 5

  Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• 6

  Add 12 oz cream soda to jello.
• 7

  Pull cake from oven and liberally poke fork holes in cake.
• 8

  Pour jello mix over cake and place in refrigerator for at least one hour.
• 9

  After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
• 10

  Soften 8 oz cream cheese.
• 11

  Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
• 12

  Add 8oz tub of cool whip and blend completely.
• 13

  Spread frosting (all of it) evenly over fully cooled cake cake.
• 14

  Cut and serve.
• 15

  You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
• 16

  Store leftover cake (if there is any) in a covered container in refrigerator.
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